Pesto potatoes are a delicious accompaniment to chicken, fish, or a delicious tapas dish. It tastes best if you make the pesto yourself, but there are also ready-made ones to buy.
I start with the boat potatoes. I drizzle some olive oil in a long pan, divide the potatoes into boats, put them in the long pan, add salt and pepper, drizzle over a little more oil and put them in the oven at full blast. When they start to get a little color, I turn down to 200 degrees until they are ready. When the boat potatoes are crispy on the outside and soft on the inside, I stir them into the pesto, which I have made ready in the meantime.
1 pot of fresh basil
2 tablespoons pine nuts
1 clove of garlic
1 dl olive oil
50 g grated Parmesan
Salt and pepper
Process all the ingredients in a blender or crush them in a mortar. Season with salt and pepper
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